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Crispy, golden-fried potato slices seasoned with turmeric and a hint of nigella seeds. This simple Bengali comfort food is the perfect sidekick to dal and steamed rice, ready in under 30 minutes.
For 4 servings
Prepare the Potatoes (10 minutes)
Season the Potatoes (1 minute)
Fry the Aloo Bhaja (12-14 minutes)
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Crispy, golden-fried potato slices seasoned with turmeric and a hint of nigella seeds. This simple Bengali comfort food is the perfect sidekick to dal and steamed rice, ready in under 30 minutes.
This bengali recipe takes 25 minutes to prepare and yields 4 servings. At 135.32 calories per serving with 2.95g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Serve Immediately
Add 1-2 tablespoons of poppy seeds (posto) along with the nigella seeds for a nutty flavor and extra crunch.
Add one thinly sliced onion to the pan after the nigella seeds and fry until translucent before adding the potatoes.
Add 1/4 teaspoon of red chili powder along with the turmeric for an extra kick of heat.
Potatoes are rich in complex carbohydrates, which provide a steady release of energy, making this dish a satisfying accompaniment to any meal.
Turmeric contains curcumin, a powerful compound known for its potent anti-inflammatory and antioxidant effects, which can help combat cellular damage.
Nigella seeds (Kalo Jeera) have been traditionally used to aid digestion and soothe stomach ailments, adding a subtle therapeutic benefit to the dish.
Aloo Bhaja is a simple dish with minimal ingredients. While it is shallow-fried in oil, it can be part of a balanced meal. The main ingredients are potatoes, a source of carbohydrates and potassium, and spices like turmeric, which has anti-inflammatory properties. For a healthier version, you can make it in an air fryer with significantly less oil.
A typical serving of Aloo Bhaja (approximately 130g) contains around 130-150 calories. The exact number can vary based on the type of potato and the amount of oil absorbed during frying.
Sogginess is usually caused by three things: 1) The potato slices were not dried properly before frying. 2) The pan was overcrowded, causing the potatoes to steam instead of fry. 3) The pan was covered during or after cooking, trapping steam.
Yes, absolutely. Toss the seasoned potato slices with just 1-2 teaspoons of oil. Arrange them in a single layer in the air fryer basket and cook at 180°C (350°F) for 15-20 minutes, shaking the basket halfway through, until golden and crisp.
Aloo Bhaja is best eaten fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, spread them on a pan and heat over medium flame or use an air fryer for a few minutes to restore some of the crispiness.